It’s been almost two years since I had the brainstorm that dramatically improved my eating habits…for a while. A long while, a year at least. But somewhere along the line, I let the habit slip, and then I forgot all about it.
Time to start over. Here’s the idea: I keep a plastic bin full of yummy salad fixings in my refrigerator.
Boom, one-stop shopping. It’s right there at eye level on the
fridge shelf, where I can’t avoid seeing it. Big bag of prewashed
spinach sitting on top. In the bin are all the little baggies and
plastic containers that I was finding it such a burden to collect from
various points in the pantry and refrigerator. Pine nuts, sunflower
seeds, almonds, mandarin oranges, dried cranberries, real bleu
cheese…mmm, just cutting-and-pasting this list from above makes me
hungry. (They don’t all make it into every salad, of course, just a
random selection. Otherwise there’d be no room for the veggies, which
are, of course, the whole point.)
Also in the bin: sliced mushrooms, diced bell peppers, chopped
carrots. OK, so it’s not a perfect system: I still have to prep the
veggies. But (another duh moment) I’m doing it once or twice a week, at
night after the kids are in bed. Then in the middle of my busy day, I
can scoop a handful of diced peppers out of a baggie and throw it on my
beeyootiful salad. I know, lots of people have thought of this before
me. I don’t claim to be innovative. Except possibly in the matter of
sticking it all in a bin together so all I have to do is pull the bin
out of the fridge and mix-and-match until I’ve got a bowlful.
You can read more about the idea in my original post, but the gist is pretty simple. During the year I was sticking with it, I really did eat a nice big salad pretty much every day because that darn bin was staring me in the face every time I opened the fridge, with the blue cheese crumbles and toasted almonds right on top. Yum.
Rachael Ray makes a quick and easy vinaigrette out of orange marmalade, balsamic vinegar, and olive oil. Delish, as she says. Or try raspberry preserves in place of the marmalade: oh my goodness is that tasty. I know what I’m having for lunch.
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